Late in the winter, my pantry starts looking a little empty (just like my garden beds).
It’s a perfect time to dig into canning with frozen foods, and this pickled corn relish is one of my favorite recipes.
Once you learn how to can corn relish, you’ll have a delightful wintertime canning project that can help you fill up your shelves with flair.
Easy Pickled Corn Relish Canning Recipe (Step-by-Step)
The measurements I’ve listed below are for a full batch of corn relish. I’ve scaled down the recipe by half for my photos, but you can pack all of your jars with the goodness.
Equipment Needed
- Sharp knife
- Stainless steel saucepan
- Small saucepan
- Water bath canner with lid
- 9 pint jars with lids and rings (for a full batch)
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
Ingredients
- Six 10-ounce packages of frozen corn (defrosted) or about 16 whole cobs of fresh corn
- 5 cups diced red and green bell pepper
- 2 ½ cups diced celery
- 1 ¼ cups diced onion
- 1 ¾ cups sugar
- 5 cups vinegar
- 2 ½ tablespoons pickling salt
- 2 ½ teaspoons celery seed
- 2 ½ tablespoons dry mustard
- 1 ¼ teaspoon turmeric
Prep Time
30 minutes
Cook Time
10 minutes
Canning Time
15 minutes
Step 1: Choose Vegetables
This spicy recipe calls for two types of bell pepper. Look for varieties that are big, firm, and free of problems like bruising or mold.
I like to buy organic peppers for this recipe, as they tend to have wax on the surface that I have to scrub off.
I use white onion for this recipe, as it has a sharp and crisp flavor that’s perfect for a relish. I look for onions that have no bruising or obvious mold problems.
Celery is also required, and I look for stalks that are fully green with no cuts, scrapes, or bruising.
We’re using frozen corn in this recipe, but it will need to come to a boil before you can it. I like to save time by allowing my corn to defrost in the refrigerator.
If you’d like to use fresh corn for this recipe, boil 16 medium-size ears for about 5 minutes. Dip them in cold water, and cut the whole kernels from the cob. You’ll need about 10 cups of kernels when you’re done.
Step 2: Wash Your Vegetables
Your peppers won’t be peeled for this recipe, so they must be cleaned carefully before you get started. Rinse your vegetables in hot water and use your fingers or a vegetable brush to wash away any dirt or wax.
Wash your celery in the same manner. I use this wash period to examine the stalks carefully. If I spot any stalks with cracks or bruising, I set them aside for snacking. I only use the best bits in my recipes.
Onion should also be washed, but I like to peel it first. With this technique, I ensure that the dirt trapped in the skin is washed away before I start chopping and get dirt on my cutting board.
Step 3: Chop Your Vegetables
Cut the stem off your bell peppers. Cut each one in half and remove the seeds and the white pith the seeds attach to.
Then, dice the remaining pepper.
If you like an herbaceous flavor, ensure you have plenty of green pepper in the mix. If you like a subtle taste, lean more on the red variety.
Chop your onions and celery fine, too. I like to keep the chop small enough that the bits are about as big as a kernel of corn.
That way, each bite out of the jar will likely contain every ingredient.
Step 4: Prepare Your Jars and Lids
You’ll need 9 pint jars for the full batch of this recipe. Every one should be closely examined for cracks and chips. I like to use both my fingers and my eyes to spot problems.
Any jars that are even remotely damaged shouldn’t be used in the canner.
Wash your approved jars in hot water and soap. Rinse them well, place them in your canner, and cover them with water. Put the lid on the pot and turn the heat on high.
The boiling water will sterilize your jars, and that water will be ready when it’s time to process your jars.
Place your lids in a saucepan and cover them with water. Keep the pan on low heat to allow the adhesive to soften.
Step 5: Combine Raw Ingredients
Combine 5 cups chopped peppers, 2 ½ cups chopped celery, 1 ¼ cups chopped onions, 1 ¾ cups sugar, 5 cups vinegar, 2 ½ teaspoons celery seed, and 2 ½ tablespoons of pickling salt in a stainless steel pan. Stir well.
Over medium heat, bring this mixture to a boil. Once it’s boiling, reduce the heat and simmer for 5 minutes. Stir occasionally to ensure the sugar won’t burn and stick to the bottom of the pan.
Step 6: Prepare Your Spices
Scoop a ½ cup of the mixture out of the pan. Add 2 ½ tablespoons dry mustard and 1 ¼ teaspoons turmeric to the mixture. Stir well until the spices dissolve.
Add your spice mixture back to the pot along with your six bags of 10-ounce frozen corn.
Step 7: Cook Your Relish
Bring your mixture to a boil over medium-high heat. Stir this regularly while it heats. Once the liquid boils, turn down the heat and simmer for 5 minutes.
While your relish is cooking, use your jar lifter to remove your prepared jars from the water bath. Place them on a cutting board or towel, so they don’t come into contact with a cold countertop and crack.
Step 8: Fill Your Jars
Take your prepared relish off the heat and place it close to your prepared jars. Working jar by jar, place your canning funnel inside the jar and ladle your relish inside.
Leave a ½ inch of space at the top for the relish to expand during processing.
Run a knife around the inside of the jars to remove any trapped air. Then, dampen a paper towel and run it around the top of every jar to remove any debris that could block the lids from sealing.
With your lid liter, remove the lids from the water bath. Place one on each jar and affix with your rings. Tighten each ring to finger-tight so it holds the lids on while allowing air to escape during processing.
Step 9: Process Your Jars
With your jar lifter, pick up each prepared jar and place them in the water canner. Ensure that the lids are covered with an inch of water. That water should also be boiling. If it’s not, turn up the heat and wait until it boils.
Once your water is boiling, start the timer for 15 minutes and process your jars. Adjust for your elevation as needed.
Step 10: Let Jars Rest
When processing is complete, turn off the heat and take the lid off the canner. Leave the jars in place for 5 minutes.
With your jar lifter, remove each jar and place it on a cutting board or towel. Leave the jars undisturbed for 24 hours. The lids should seal tightly during this period as the relish cools.
Step 11: Check Your Lids
After 24 hours, all of your lids should be stuck tightly to the jars. It’s time to check them. Start by removing all of your rings. Press the center of your lids and ensure they don’t pop, click, or move.
Write the date on the lid of each jar, and place them in a cool and dark space for storage. I use my basement for this step.
Step 12: Allow the Brine to Work
While your relish is cooked and shelf-stable, the salt and vinegar need time to penetrate the vegetables. Eating it too soon won’t hurt you, but the flavor won’t be as intense.
Let the jars rest for at least a week to allow the spices and salt to mature.
How Long Does Pickled Corn Relish Last?
The USDA says foods preserved via a water bath canner should be eaten within a year. Writing the date on every jar can ensure that you don’t lose track of time and let your food expire.
Since this recipe starts with frozen corn, you can make it all year round. Don’t be tempted to make more than you’ll eat in a year. You can always make more if you run out.
Ideas for Using Pickled Corned Relish
There are all sorts of ways to use pickled corn relish. These are some of my favorite ways to enjoy it:
- Add corn relish to salads. It’s especially tasty with kale.
- Sprinkle tacos with relish.
- Spice up tuna salad with a few tablespoons of relish.
- Top deviled eggs with relish.
- Add relish to a tuna-based sandwich. (I like to use pita bread to ensure the corn won’t fall out.)
- Eat directly from the jar when you need a salty and crunchy snack.
- Layer relish on hot dog buns before you add the meat.
- Add pickled relish to cornbread before you bake it.
Equipment
Ingredients
- 6 10- ounce packages frozen corn defrosted or 16 whole cobs of fresh corn
- 5 cups diced red and green bell pepper
- 2 ½ cups diced celery
- 1 ¼ cups diced onion
- 1 ¾ cups sugar
- 5 cups vinegar
- 2 ½ tablespoons pickling salt
- 2 ½ teaspoons celery seed
- 2 ½ tablespoons dry mustard
- 1 ¼ teaspoons turmeric
Instructions
Choose Your Vegetables
- Look for firm, blemish-free bell peppers—either red or green. Organic peppers are ideal, but make sure to scrub off any wax before using. White onions bring the sharpness that’ll balance the sweetness of the corn, so grab the freshest you can find. For celery, pick stalks that are vibrant green and unblemished.
Wash Your Vegetables
- Give your peppers, celery, and onions a thorough rinse in hot water. For peppers, be sure to scrub off any dirt or wax with your fingers or a vegetable brush. Trim and clean your celery, checking for any damaged stalks. Peel your onion before washing to get rid of dirt trapped under the skin.
Chop Your Vegetables
- For bell peppers, remove the stems, seeds, and white pith. Dice them up into small pieces. For a more herbaceous flavor, lean on the green peppers, but if you prefer a milder taste, use red. Chop the celery and onions finely so that each bite will contain a little of everything.
Prepare Your Jars and Lids
- Inspect your jars carefully for cracks and chips—any imperfections here can ruin the canning process. Sterilize the jars by washing them in hot, soapy water, rinsing well, and placing them in the canner. Cover with water, put the lid on, and bring it to a boil. Simmer the lids in a separate saucepan on low to soften the adhesive.
Combine Raw Ingredients
- In a stainless steel pan, combine the chopped peppers, celery, onions, sugar, vinegar, celery seed, and pickling salt. Stir well and bring to a boil over medium heat. Once boiling, lower the heat and let it simmer for 5 minutes, stirring occasionally to prevent burning.
Prepare Your Spices
- Scoop about ½ cup of the mixture out of the pan. Mix in the dry mustard and turmeric until the spices dissolve. Add the spice mixture back into the pot, followed by the defrosted corn (or fresh corn kernels) and stir well.
Cook Your Relish
- Bring the mixture back to a boil over medium-high heat. Stir regularly to prevent sticking. Once it’s boiling, reduce the heat and let it simmer for another 5 minutes.
Fill Your Jars
- Once your relish is ready, remove it from the heat. Using your jar lifter, carefully remove the sterilized jars from the canner. Place them on a towel or cutting board. Fill each jar using a canning funnel, leaving ½ inch of space at the top. Run a knife around the inside of the jar to release any air bubbles. Wipe the jar rims with a damp paper towel to remove any debris that could interfere with the seal.
Process Your Jars
- Place the filled jars back into the water bath canner. Ensure the jars are covered with at least an inch of boiling water. Process the jars for 15 minutes, adjusting the time for your altitude.
Let Jars Rest
- Once the jars have been processed, turn off the heat and remove the lid from the canner. Let the jars rest in the water for 5 minutes to stabilize. Then, using your jar lifter, carefully remove them and place them on a towel or cutting board to cool.
Check Your Lids
- After 24 hours, check the seals by pressing down in the center of each lid. If it’s depressed and doesn’t pop back, it’s sealed properly. If any jars haven’t sealed, refrigerate them and consume within a few days.
Allow the Brine to Work
- While your relish is shelf-stable, the salt and vinegar need time to mellow and infuse the flavors into the vegetables. Let the jars rest for at least a week before using them to allow the flavors to mature.
Notes
- Vegetable Selection: Choose firm, fresh bell peppers and onions. For the best taste, use white onions and fresh celery with no signs of bruising. If using fresh corn, you’ll need about 10 cups of kernels.
- Corn: If using frozen corn, make sure to thaw it thoroughly. If using fresh corn, cook and remove the kernels from 16 ears of corn.
- Vinegar: Regular white vinegar is best for this recipe, providing a clean, sharp acidity that balances the sweetness of the sugar and the heat from the spices.
- Storage: Pickled corn relish can be stored in a cool, dark place for up to one year. Always label your jars with the date of canning so you can track their shelf life.
